Servings: 1 to 2
Prep time: 15 minutes
Cooking time: 3 to 5 minutes in a pizza oven or 10 to 15 minutes in a conventional oven
Ingredients
Topping
- 125 ml (½ cup) mascarpone
- 125 g hot-smoked salmon, coarsely flaked
- 30 ml (2 tbsp) capers, drained
- 60 ml (¼ cup) red onion, finely minced
- 30 ml (2 tbsp) fresh dill, chopped
- 15 ml (1 tbsp) sesame seeds
- 60 ml (¼ cup) freshly grated Parmesan cheese
- 15 ml (1 tbsp) spiced honey
- Salt and pepper to taste
Preparation
- Remove the JG pizza dough from the refrigerator after resting for 24 hours and let it come to room temperature for 1 to 2 hours on the counter.
- Roll out the dough into a round disc.
- Spread the mascarpone over the surface of the dough, leaving a small border.
- Add the hot-smoked salmon, capers, red onion, dill, and sesame seeds.
- Season lightly with salt and pepper.
- Bake in a preheated pizza oven for 3 to 5 minutes, until the crust is golden brown and cooked through, or bake in a preheated oven at 550°F for 10 to 15 minutes.
- Upon removal from the oven, top with freshly grated Parmesan, drizzle with a little spiced honey, and add a few sprigs of fresh dill.
- Serve immediately.
